Not only did we come out with 4 amazing looking pumpkins, but I had a humongous bag of pumpkin seeds to take home and enjoy. It actually ended up being more pumpkin seeds than we could eat, but luckily, another cousin came to visit us, and he helped us eat it all.
Phew! I was just about to toss them too.
You can make pumpkin seeds both savory (salt & pepper) and sweet (cinnamon and sugar), but I always make mine sweet. Of course, going down the sweet route means a higher risk of coming out with black, bitter, burnt seeds, but when it comes out right.. it tastes soo perfect.
Here is ingredients you will need for the sweet roasted pumpkin seeds.
I had to double the recipe amount since I came out to about 2 cups of pumpkin seeds.
- 1 cup pumpkin seeds
- 1 tablespoon melted butter or vegetable oil
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Heat oven to 300°. Spread coated seeds in a shallow baking sheet turning from time to time, for about 1 hour to 1.5 hours, or until nicely browned and crunchy.
If you are using 1 cup of seeds, it will most likely be around 1 hour of baking. But because I had 2 cups of seeds and used 2 baking sheets (with 1 thin layer of seeds per sheet), the 60 mins simply was not enough. It really took close to 1.5 hours to get the seeds to our desired crunchiness.
I kept my eye on it like a hawk to ensure it did not burn and turn biter.